You all know how much I love my chocolate, it doesn’t matter what type it is, I know I’ll enjoy eating it. Terry’s Chocolate Orange is one of my favs. I always get the kids one for their Christmas Eve hamper and I make sure to get myself one too. So this is what we all eat when we sit down to watch our Christmas movie together.

I am not too good at baking but I do like to try. I was given some Terry’s Chocolate Orange’s to make some Chocolate Orange Millionaires Shortbread. I really couldn’t wait to try and make this as it looks so yummy.

1. Preheat the oven to 180c/160fan and line a 20×20 brownie tin. In the bowl of a food processor, add the butter and plain flour. Blitz until the mixture resembles breadcrumbs and then add in the sugar and orange zest and blitz again to combine. Take the mixture out and work with your hands to form a ball of dough. Push the dough into the base of the lined tin until it is flat and even and bake for 25-30 minutes or until golden brown.

2. Meanwhile, prepare the caramel. In a large non-stick frying pan, heat the condensed milk, golden syrup, butter and sugar until the butter has melted and the mixture begins to boil. Stir constantly to keep it from burning. Turn the mixture down to a simmer and cook for 5-10 minutes or until the colour starts to become golden brown. Remove from the heat and transfer to a heatproof bowl to cool and thicken slightly.

3. Once the shortbread is cooked, allow to cool for 10 minutes and then pour the cooled caramel over the top. Allow to cool and then chill for 10 minutes while you melt the chocolate. Bring a small pan of water to the boil and place a heatproof bowl over the top making sure that the water does not touch the bowl directly. Break up the chocolate oranges into segments, reserving half of one for decoration and tip the rest into the bowl. Turn the heat down immediately to a gentle simmer and allow the chocolate to gradually melt, stirring occasionally.

4. Once the chocolate has melted, remove the shortbread from the fridge and pour over the chocolate, making sure to spread it into the corners. Use the remaining chocolate segments to decorate the top and then chill until firm.

5. Once the chocolate is set and you are ready to serve, slice into 25 squares.

Preheat the oven to 180c/160fan and line a 20x20 brownie tin. In the bowl of a food processor, add the butter and plain flour. Blitz until the mixture resembles breadcrumbs and then add in the sugar and orange zest and blitz again to combine. Take the mixture out and work with your hands to form a ball of dough. Push the dough into the base of the lined tin until it is flat and even and bake for 25-30 minutes or until golden brown.

Meanwhile, prepare the caramel. In a large non-stick frying pan, heat the condensed milk, golden syrup, butter and sugar until the butter has melted and the mixture begins to boil. Stir constantly to keep it from burning. Turn the mixture down to a simmer and cook for 5-10 minutes or until the colour starts to become golden brown. Remove from the heat and transfer to a heatproof bowl to cool and thicken slightly.

Once the shortbread is cooked, allow to cool for 10 minutes and then pour the cooled caramel over the top. Allow to cool and then chill for 10 minutes while you melt the chocolate. Bring a small pan of water to the boil and place a heatproof bowl over the top making sure that the water does not touch the bowl directly. Break up the chocolate oranges into segments, reserving half of one for decoration and tip the rest into the bowl. Turn the heat down immediately to a gentle simmer and allow the chocolate to gradually melt, stirring occasionally.

Once the chocolate has melted, remove the shortbread from the fridge and pour over the chocolate, making sure to spread it into the corners. Use the remaining chocolate segments to decorate the top and then chill until firm.

Once the chocolate is set and you are ready to serve, slice into 25 squares.

Not bad for my first attempt. I don’t think I let the caramel boil enough, as the colour was quite light and there seemed to be too much off it. The caramel did let this down a bit, but at least I know for next time. The orange shortbread was really nice and would also be great on it’s own. The chocolate and the Terry’s Oranges were delicious. I just wasn’t very good at cutting it into squares and making it look neat and tidy. So even though it does look a bit messy, it does taste gorgeous!

Oh now this sounds absolutely delicious, I am all for a nice piece of millionaires shortbread with a cup of tea and I bet it is extra tasty using Chocolate Orange.Sarah Bailey recently posted…Lately I’m Loving – July 2017

I’ve never tried to make this before and now I know how to make caramel I think I might add this to one to make in the not too distant future. I love shortbread as it is so a winner all round. ‪Thank you for linking up to the #familyfunlinky‬